Simnel Cake has enjoyed something of a resurgence in recent years. Supermarkets report brisk sales of ready-made versions. But how much more joyful to fill your home with the aroma of cinnamon, nutmeg and candied orange peel as you bake your own? Did you know that the cake is traditionally topped with 11 marzipan balls to represent Jesus’ 11 disciples?
Ingredients
300 g butter
130 g brown sugar
2 tsp. grated lemon zest
4 eggs
250 g flour
1 tsp. baking powder
5 tbsp. starch
½ tsp. ground cinnamon
½ tsp. nutmeg
300 g Sunsweet prunes, diced
50 g candied orange peel
300 g marzipan
1 egg yolk
Other:
cake spring form baking tin, 26 cm
Instructions
- Preheat the oven at 170 °C (convection 150 °C).
- Mix butter and sugar. Add grated lemon zest. Slowly add eggs, flour, baking powder and starch. Fold in cinnamon, nutmeg, prunes and candied orange peel. Line the bottom and the sides of a cake spring form baking tin with baking paper. Spoon the dough into tin, place in preheated oven and bake for approx. 1 hour. Let it cool completely.
- Roll out about 200 g of marzipan and cut a circle (Ø 26 cm). Place onto the cake. Press slightly. Divide remaining marzipan into 11 equal pieces and form eleven balls. Position the balls on the marzipan circle. Brush cake topping with a little beaten egg yolk. Preheat the grill and place cake into the oven. Grill until marzipan begins to brown.
